Press Release

Release Date: February 26, 2008
HRCHC Contact: Communications Department
Telephone: (207) 861-3466
Email: Communications@HealthReach.org

Is Chocolate Good for Your Heart?

There have been many reports recently that chocolate might actually be good for you. So, does that mean that you should go on a chocolate binge? Unfortunately, the answer is no. Chocolate may have an effect on your heart but, chocolate’s possible health benefits are a mixed blessing.

The Good
Cocoa beans, from which chocolate is made, contain plant chemicals called flavanols. Flavanols have been shown to decrease blood platelet stickiness and so it is possible that these chemicals could also reduce blood clots. Flavanols may also act as antioxidants that prevent or slow down damage done to the cells in your body.

In addition to flavanols, chocolate contains two main saturated fats and one mono-unsaturated fat. Usually saturated fats will cause bad cholesterol to rise, but the most common saturated fat found in chocolate and cocoa butter is a neutral fat that does not increase bad cholesterol. The mono-unsaturated fat, on the other hand, may actually cause good cholesterol to increase.

There are also studies that have shown that, while cocoa products do not cause blood pressure to go down, they may increase the elasticity of blood vessels so that blood can flow more freely through the body.

The Bad
The fact of the matter is that in order to see some of the heart-healthy benefits of chocolate you would have to eat several pounds of it every day. Because chocolate – and especially milk chocolate, which is the most widely consumed variety – contains a lot of sugar and fat, the weight gain caused by eating so much of it would undo any health benefits that the treat may offer. Also, reports that chocolate can improve cholesterol are mixed, with some studies finding that cocoa products improve cholesterol and others finding that they have no effect.

The Bottom Line
"Having the occasional small amount of dark chocolate or cocoa can be a positive addition to an already well-balanced diet," says CeCe S. Rohrbach, Family Nurse Practitioner at Western Maine Family Health Center. "Always remember to choose a variety of foods and then there are no restrictions on what you can eat—everything in moderation!"

Cocoa powder, which does not have the fat found in a chocolate bar, is probably the best way to get the benefits of the flavanols found in chocolate. Alkalizing cocoa (or Dutch processing) destroys most of the flavonoids, so look for unsweetened cocoa powder that has not been alkalized. Putting a little of this cocoa powder in your coffee, yogurt, cereal, and baking recipes may help you to see some of the benefits of chocolate without all the sugar and calories. If you must have your cocoa in bar form then choose dark chocolate, which has higher concentrations of cocoa.

And remember that there are other, healthier, flavanol-rich foods that you can incorporate into your diet including green and white teas, grapes, berries, apples, and red wine.